Coffee Almond Torte
Coffee Almond Torte
Metric/Imperial
1 Genoese Sponge (see above)
300mI/V2 pint whipping cream
2 tablespoons strong black coffee
2 tablespoons sifted icing sugar
100g/4oz flaked almonds
Prepare and cook the Genoese Sponge as de¬scribed above. Allow to cool, then split into two layers.
Whip the cream with the coffee and icing sugar until it stands in soft peaks. Sandwich the cake layers together with some of the coffee cream. Use the remainder to cover the top and sides of the cake.
Press the flaked almonds against the sides of the cake to coat. Serve while very fresh, cut into wedges. MAKES one 20ctn/8 inch round cake